3. Set aside some sauce approximately 1/3 cup – enough to coat the bottom of the Dutch oven. Pour remainder of sauce in to baggie with ground beef & Italian sausage and mix together by smushing the bag. Mixing could be done in a bowl, but we found this saved on clean up.

4. In another bag, add ¼ cup Parmesan, cottage cheese, and egg. Cover the bottom of the Dutch oven with a little layer of the sauce to prevent burning.

5. Put the layers in the oven in the following order:

a. Lasagna noodles (you may have to break to fit the space)

b. Meat sauce (1/3 of it)

c. Cheese mixture (1/2 of it)

d. Mozzarella cheese (1/3 of it)

e. Repeat until you have made three layers.

6. Top off the layers with the remaining ¼ c Parmesan cheese and a little Italian seasoning (to taste).

7. Bake for 1 hour until done. Rotate the lid and the oven regularly to ensure even cooking. Check on the dish frequently.

**We thought it sounded like a lot of spaghetti sauce in this dish, but because the noodles aren’t cooked they soak up the extra sauce and use it to cook the noodles.